Two years ago my mom came for a visit and decided that I could not live without rhubarb. While I was glad to have a fruit which would come back each year and sad that my raspberry bush had died that year as well, I wasn’t all together sure what I would do with rhubarb, let alone two rhubarb plants. Well now, two years later, the rhubarb is doing great, I have found a lot of recipes using rhubarb and I have added a different variety to my raised rhubarb bed. All is going well in rhubarb land.
Flaky Piecrust (for one crust, double for a top)
1 cup plus 2 tablespoons flour
½ teaspoon salt
1 teaspoon sugar
8 Tablespoons cold unsalted butter
3 Tablespons water
Combine all, but water. Gradually add water until dough comes together. Divide dough in half and roll out half. Place into pie plate and then roll out the top.
5 cups rhubarb, cut into 1 inch pieces
1 cup sugar
2 tablespoons corn starch
2 tablespoons butter, cut into pieces
Heat oven to 450F. Toss rhubarb with sugar, corn starch and salt. Pour into prepared crust and dot with butter. Cover pie and brush with milk, then dust with sugar. Make two or three slits for steam to be released. Bake for 10 minutes at 450 F, then reduce heat to 350 for 45 – 50 minutes.